Christmas used to be a day filled with gorging myself on copious amounts of shrimp cocktail, filet mignon, and wine. So much wine. This year I decided to stay in Vermont and have a more laid back day. This meant flipping comfort-inducing chocolate chip pancakes and consuming a few strips of bacon.
It’s an art, pancake flipping. It takes understanding your stove, a keen eye for bubble observation, a sure flick of the wrist so you don’t end up with an ill-turned pancake, and patience (it’s amazing how many pancakes one batch of delicious batter can make and you can’t give up on the last two!)
Making pancakes is also an act of culinary meditation. I relish this environment I have where I can calmly mix batter, spoon batter, flip batter, and plate pancakes. I imagine that in the next 10-15 years they’ll be little children running under foot—little Saturday morning goobers who’re insistent on dumping flour and spilling milk. A scary thought, but until then I’m much happier living in this calm, comforting moment.
For my fellow gluten-free eaters, my best advice when it comes to making pancakes is to use a gluten-free all-purpose flour mix. Do not use the ones sold as “pancake-mix”, unless you like a final product that is really thick and overly dense.I’ve used this recipe twice and I really love how it turns out in the end.